- 1 pound cubed stewing beef
- 1 cup chopped onions
- 1 cup chopped mushrooms
- 1/2 cup beef broth
- 1/2 cup PHILADELPHIA Herb & Garlic Cream Cheese Spread
- 1 tablespoon flour
- 225 grams fettuccine, cooked, drained
- Mix meat, onions and mushrooms in slow cooker.
- Add broth; stir. Cover. Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
- Combine cream cheese spread and flour. Add to meat mixture just before serving; stir until cream cheese is completely melted and mixture is well blended. Add to hot pasta; toss to coat.
04/10/2017
recipepes.com
PHLLY Slow-Cooker Beef Stroganoff, recipe
PT15M
PT1H
5
455 calories